Cabbage Rolls

Recipe Ingredients

1		Celery - diced
1/4 cup	15g / 0.5oz	Fine chop red onions
3 tablespoons	45ml	Defatted chicken stock *
1 1/2 cups	93g / 3.3oz	Fine chop tomatoes
2 tablespoons	30ml	Minced fresh basil
1 tablespoon	15ml	Rice vinegar
1 teaspoon	5ml	Minced fresh oregano
		Cabbage rolls
1/2 cup	31g / 1.1oz	Chopped red onions
1/2 cup	73g / 2.6oz	Chopped mushrooms
1 teaspoon	5ml	Minced garlic
2 tablespoons	30ml	Defatted chicken stock *
2 cups	320g / 11oz	Cooked rice or barley
1/2 cup	31g / 1.1oz	Diced tomatoes
3 tablespoons	45ml	Bread crumbs
2 teaspoons	10ml	Low-sodium soy sauce
1 tablespoon	15ml	Minced fresh parsley
1/2 teaspoon	2.5ml	Curry powder
1/4 teaspoon	1.3ml	Ground black pepper
8 teaspoons	40ml	Cabbage leaves (medium)

Recipe Instructions

* Vegetarian use vegetable stock rather than chicken stock.

1. To make sauce: In a 2 quart saucepan over medium-low heat, saute' the celery and onions in the stock for about 5 to 7 minutes. Add the tomatoes, basil, vinegar and oregano. Cover and simmer for 20 minutes. Set aside while you make the rolls.

2. To make the cabbage rolls: In a small saucepan over low heat, saute' the onions, mushrooms and garlic in the stock for 3 to 5 minutes. Transfer to a large bowl. Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.

3. Blanch the cabbage leaves in boiling water for about 3 minutes, or until pliable. Drain. Place about 1/2 cup of mixture on each leaf. Roll the leaf tightly to enclose the filling.

4. Coat a 9x9 baking dish with no-stick spray. Add the rolls, seam side down. Spread 1 cup of the tomato sauce over the rolls. Cover with foil and bake at 400F for 25 to 35 minutes. Serve the heated cabbage rolls with the remaining sauce.

Source:
Dorothy

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